Salsa Marinated Chicken with Mexican Rice
INGREDIENTS
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4 large plum tomatoes
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1 small yellow or red onion
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2 to 3 cloves garlic, grated or made into a paste
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1 Fresno chile pepper, thinly sliced
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1 jalapeno chile pepper, finely chopped
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Generous handful of fresh cilantro leaves, chopped
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Salt
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About 1/3 cup EVOO
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2 pounds skinless, boneless chicken breasts or thighs
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Freshly ground pepper
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2 tablespoons butter
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1 cup long-grain white rice
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2 cups chicken stock
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1 can black beans or vegetarian spicy refried beans
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1/2 teaspoon ground cumin
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1 lime
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